• 4 boneless chicken thighs (1 1/2 lbs)
• kosher salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 4 cups jarred pasta sauce
• 1 cup sliced Spanish olives
• 2 teaspoons onion powder
• 2 teaspoons red pepper flakes
• 1 Teaspoon garlic powder
• 2 small eggplants cut into 1-inch cubes (about 4 cups)
• 4 tablespoons chopped fresh parsley
• 1 pound rigatoni

Preparation

1. Season chicken with salt and pepper. Heat oil in a large sauté pan over medium high heat. Brown chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer thighs to slow cooker and cover with sauce, olives, onion powder, red pepper and garlic powder. Cook on low for 5 hours. Add eggplant and cook 1 more hour.
2. About 15 minutes before chicken is done, cook pasta according to package directions and drain well. After 6 hours remove chicken from slow cooker and set aside. Stir in parsley and cooked pasta. Distribute between 4 serving bowls and top each with a chicken thigh.